Name: Butter Lettuce Salad with Beans, Mixed Fruit, Goat Cheese & Pecans
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (170 g) pkg blueberries; 3 heads butter (Boston) lettuce; 3 (398 ml) cans cannellini (white kidney) beans; 3 (113 g) logs goat cheese; 1 ½ lemons; 3 pears; ⅓ cup pecan halves; 0.34 kg red grapes; 2 shallots; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Butter Lettuce Salad with Beans, Mixed Fruit, Goat Cheese & PecansButter Lettuce Salad with Beans, Mixed Fruit, Goat Cheese & Pecans — a 30-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (170 g) pkg blueberries

3 heads butter (Boston) lettuce

3 (398 ml) cans cannellini (white kidney) beans

3 (113 g) logs goat cheese

1 ½ lemons

3 pears

⅓ cup pecan halves

0.34 kg red grapes

2 shallots

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Wash and dry the fresh produce.

Drain and rinse the beans; set aside to drain further.

Zest and juice lemons into a large bowl; add oil, vinegar, honey, Dijon, salt, and pepper. Whisk to combine the dressing.

Peel, halve, and thinly slice shallots. Add to the bowl with the dressing, along with the beans, and toss to combine.

Quarter, core, and thinly slice pears; add to the bowl.

Halve grapes and add to the bowl along with the blueberries.

Chop or tear lettuce into bite-sized pieces, add to the bowl, and toss to combine the salad.

Roughly chop pecans.

To serve, divide salad between plates or bowls and crumble goat cheese over top. Sprinkle with pecans and enjoy!

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